These teas pack a punch at parties

One of increasingly popular forms of tea drinking involves adding a little kick to this age-old beverage.

While attending the World Tea Expo in Las Vegas this spring I had the pleasure of learning about blending tea and alcohol. The results were rather pleasing and worth discussing in Travels in Tea Land.

The tea mixology seminar was hosted by Chris Cason, a U.S.-based tea sommelier and editor-in-chief with Tavalon Tea.

As he explained, the original alcoholic tea drink was the hot toddy, made from tea, scotch and a few spices.

Its origins date back more than 300 years and it is suggested that Scottish poet Allan Ramsay (who knows, maybe he’s a distant relative) made reference to toddies in a 1791 poem, “The Morning Interview.”

On this side of the Atlantic, a drink called St. Cecilia’s Punch (green tea, rum, and fruits served on ice) was popular of the old south more than 100 years ago.

Today, tea drinks are becoming quite trendy as cocktails, either with tea as the base with fruits and alcohol added, or by pairing teas with an appropriate spirit. General speaking, stronger spirits should be matched with stronger teas. Vodka, gin, and light rum are among the more common spirits used.

An alternative is to take a spirit such a vodka and infuse it with tea and sugar to make a flavoured drink (an iced tea with a kick).

In a small bowl, add sugar and as much lemon zest as you desire. Mix thoroughly and transfer to a plate. Rub the 1⁄2 lemon along the rim of a rocks glass. Dip glass face down into lemon sugar to create an even coating along the rim.

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